Black IPA – All Grain Recipe

This is a great beer that can be enjoyed no matter if it is hot or cold outside.

Grain:

Pale 2 Row Malt: 4,800g

Crystal Malt 40L: 480g

Chocolate Wheat Malt: 240g

Chocolate Malt: 120g

The grain weights have been adjusted to be easier to order from your local home brew shop, but maintain the same ratios. The hop weights have also been adjusted to suit.

Hops:

Columbus Pellets: 105g

Nugget Pellets: 75g

Cascade Pellets: 30g

Nugget Pellets weren’t available locally when I made this recipe, so I subbed them out with Chinook Pellets.

Mash:

Volume: 25L

Strike Temp: 53oC

Protein Rest – 30mins: 50oC

Saccharification Rest – 60mins: 66oC

Mash Out – 10mins: 73oC

Sparge to achieve starting boil volume of 28L.

Boil – 60mins:

Columbus Pellets: 60g @ 30mins

Nugget Pellets: 30g @ 30mins

Columbus Pellets: 30g @ 0mins

Nugget Pellets: 30g @ 0mins

Fermenter:

Volume: 21L

Original Gravity (actual at 22oC): 1.056

Yeast: American Ale (ie Safale S-05)

Dry Hop @ 7 days for 7 days:

Columbus Pellets: 15g

Nugget Pellets: 15g

Cascade Pellets: 30g

While the above says to dry hop for 7 days, I only dry hopped for a period of 5 days. There is a lot of information available and side by side brews dry hopping for different lengths of time with some interesting results. I also threw the pellets straight into the primary fermenter and then crash cooled to drop everything out before siphoning to the keg.

Final Gravity: 1.014

ABV: 5.7%

This beer turned out very nice indeed. It is very easy drinking with a mild roasty flavour, but not as strong as a good winter beer. It has a good level of bitterness with mild hop flavour and aroma. If I were to change anything I would increase the dry hopping amounts maybe 50% to increase the hop flavour and aroma.

Hoppy Red Ale – All Grain Recipe

The brother-in-law wanted a Red Ale on tap for his birthday. I like Nail Red Ale, and since this recipe uses similar grains, I thought this one would work well.

Grain:

Pale Ale Malt: 2,500g

Munich Light Malt: 2,500g

CaraRed Malt: 800g

CaraAroma Malt: 250g

The grain weights have been adjusted to be easier to order from your local home brew shop, but maintain the same ratios. The hop weights have also been adjusted to suit.

Hops:

Magnum Pellets: 23g

Citra Pellets: 45g

Mash:

Volume: 25L

Strike Temp: 71oC

Mash Temp: 67oC

Mash Time: 60mins

Sparge to achieve starting boil volume of 28L.

Boil:

Magnum Pellets: 23g at 60mins

Citra Pellets: 12g at 20mins

Citra Pellets: 12g at 2mins

Citra Pellets: 23g at 0mins

Fermenter:

Volume: 22L

Original Gravity (actual at 22oC): 1.054

Yeast: English Ale (ie Safale S-04)

I dry pitched a combination of Morgan’s American Ale Yeast and Safale S-04, which fermented out within 4 days at 18.5oC. The main reason for choosing to use two packets of yeast was to ensure enough time for fermentation, diacetyl rest, crash cool and force carbonate before my brother-in-law’s birthday.

Final Gravity: 1.016

ABV: 5.2%

Out of the fermenter it tastes great! Slight roasty, caramel aroma and nice hoppy flavour.